Dough:

• 1 1⁄4 cup blanched almond flour

• 1⁄2 cup arrowroot flour

• 1⁄4 teaspoon cream of tartar

• 1⁄4 teaspoon fine sea salt

• 1⁄4 cup coconut oil

• 1⁄4 cup maple syrup

• 1 1⁄2 teaspoons vanilla extract

Sugar Coating:

• 2 tablespoons coconut sugar

• 1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk the almond flour, arrowroot flour, cream of tartar, and salt until combined.

3. Fold in the coconut oil, maple syrup, and vanilla extract.

4. For the coating, in a separate small bowl, mix the coconut sugar and cinnamon together.

5. Roll the dough into about 1-inch balls with your hands. Roll each ball in the cinnamon sugar coating, and place them on the prepared baking sheet about 2 inches apart.

6. Flatten each ball to about 1⁄2 inch thickness with the palm of your hand.

7. Bake for 11-12 minutes. Remove the cookies from the baking sheet and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.